Honey-Balsamic Glazed Carrots

1. 1

   Cover carrots in a sauce pot with cold water and sugar.

2. 2

   Boil carrots until 90% complete.

3. 3

   Melt butter over medium heat in a large saute pan until butter starts to lightly brown and bubble.

4. 4

   Add carrots and toss.

5. 5

   Add a small pinch of salt and sugar.

6. 6

   Toss.

7. 7

   Do not worry about measuring the honey or vinegar.

8. 8

   Add enough honey to generously coat the carrots as you toss them in the saute pan.

9. 9

   Repeat with vinegar, but only use as little that is needed to lightly coat the carrots.

10. 10

    Cook on medium-low heat for 30 seconds to a minute.

11. 11

    Variations; Brown sugar, maple, agave, red wine vinegar, pesto, mustard, dill, tarragon, basil, parsley, apple cider, molasses, malt vinegar, bourbon

* Per serving · 4 servings · Values may vary.

No additional tips available.